I always felt that chicken marsala was a meal reserved for special events and catered parties. This meal, however, is one of Dane’s personal favorites, and I was sure I could make an attempt at it. It took some effort to acquire all the necessary ingredients considering my usual meal plan includes throwing together whatever it is that I have on hand, but the results were quite impressive. Dane even asked what he could do around the house to make sure this recipe sees a repeat occurrence, surely a sign he approves!! Here is a gluten-free one pan version I came up with. Cooking is something I truly enjoy, dishes not so much!
Heat 3 tbs butter in a medium saucepan. Cook shallot for 1 minute until slightly translucent. Add sliced mushrooms, 1 tsp salt and pepper, and sage. Cook until mushrooms release their juices tossing occasionally. About 6-8 minutes. Remove vegetables from pan and set aside.
Slice chicken breast ¼ inch thick. Lightly pound and coat with salt, pepper and dredge in flour. Arrange in 1 layer on waxed paper. Heat pan with 1 tbs olive oil and 1 tbs butter. Fry half of the chicken for 4 minutes per side. Place in heatproof 13x9 inch pan. Add another 1 tbs butter and 1 tbs olive oil and cook the remaining chicken. Remove and place in 13x9 inch pan.
Add ½ cup wine to the pan and cook on high heat scraping up brown bits from the pan. Add chicken broth, cream and vegetables back into the pan. Simmer over medium heat for about 10 minutes to thicken. Add lemon juice, and an additional splash of wine. Pour sauce over chicken in 13x9 inch pan and bake at 350 for 15-20 minutes. You can also prepare ahead of time and refrigerate. In this case, bake at 350 for 35-40 minutes. Serve with rice or a side salad.
Nutritional details. Based on 4 servings
- Calories 695
- Carbohydrates 30 g
- Fat 35 g
- Protein 55 g
- Saturated Fat 16 g